Time to chill
Chili chocolate cheese cake
I got this recipe from the FODMAP diet and Sue Shepard’s books and it’s very rich, but really, really good.
Keep the slices slim. My version is is made with gluten-free biscuits from Spain- the Marie kind and they work beautifully as they are not sweet.
You can tweak the recipe more and serve with different things- and it will keep for a couple of days in the fridge.
3 tbsp melted butter
125 ml boiling water
2 tsp gelatine powder
2 tsp ground cinnamon
1/2 cup of fine sugar
125 g melted dark chocolate- 72% or similar
1/4 teaspoon chili powder
Melt the chocolate the same way.
Sprinkle with additional chili powder or chopped pistachios for serving.
I sometimes make this with Lindt dark chili chocolate and then omit the chili powder. That is really superb for this recipe.
As alternative serve without anything on top, but with a cup of strong coffee to cut the richness.
You can add up to 1/4 extra sugar if you prefer a sweeter cake. And if you are really up for an adventure- add 1 tsp of liquorice powder instead of cinnamon. completely different cake, but really good.